We need a new farm truck. If you have one for sale please talk to us!
CSA enrollment period is just about closed!
We have several new Marmalades and other preserved goodies!
We tested the latest batch of Pork Spare Ribs tonight.
After the fight over the last one, we can report that they were very good.
Nothing fancy – we don’t love heavy BBQ sauces. Left for an hour after I dry rubbed with a spicy (but not hot) southern style mixture (ask me for details if you want), they went on the charcoal grill (charcoal, not briquettes), fire on one side, ribs on the other, shielded with foil. I turned them twice during the next hour and we ate them at 1 hour fifteen minutes with a sweet potato-asparagus salad.
We figure you should have lots of sides and budget approximately 3/4 pound per person. Otherwise you might have fights…
The first batch will be ready early June.
My target weight is a little light at 4 to 4.5 pounds. We push them up a little later in the season.
I am considering offering chicken fresh (not frozen) at some of the markets. If this sounds interesting, please write or talk to me – I will only do it if there is enough interest.
Thanks to our first group of CSA members.
Our CSA delivers discounted prices, prepackaged variety and lots of available support, in exchange for a three month commitment.
Shares will be available for subscription late February – call or write if you are interested!
Be one of the first to join our Meat CSA
In January we will be starting with a limited number of shares, to work out the kinks. More information coming soon, along with a sign up form. For now, click here to see our leaflet with more info.
(This is an introduction to an extended series.)
Good food has become a cliché – talked about as entertainment but not part of our day-to-day lives. Cooking on TV has gone nuts. Even I have gotten roped in by those 5 way pastry competitions. I am here to tell you that eating is not competition. Cooking shouldn’t be either. Continue reading Good Food
Since we do so much eating, we might as well get it right. Though neither of us has much in the way of formal training, we think we know what we are doing in the residential/semi-pro kitchen. We are not interested in production line cooking, though efficiency and effectiveness are always appropriate. A strong sense of mise-en-place works even for boiling water!
The last outdoor farmers market was today! We will be indoors till almost the end of May at three Concord Hospital locations(M,T,Th), Weare Old Town Hall(Fri) and Hopkinton Town Hall(Sat).
Every once in a while (like mostly weekly), we get an egg that defies explanation. This is one that most likely came from one of our old ladies. They seem to be inspired that way.
By the way, the egg on the right is a normal extra-large (2 1/4 ounce). Our over-achieving chickens actually consider it a ‘small’.
We don’t sell these – although the insides are fine, most folks want the outsides to be more normal.
“If I have to lay an egg for my country, I’ll do it.” – Bob Hope